|15 ml||olive oil|
|1||onion — diced|
|3||garlic cloves — sliced|
|5 ml||Robertson's dried thyme|
|10 ml||Robertson's dried sweet basil|
|1||lemon — zest and juice|
|300 g||cauliflower — cut into small medium sized florets|
|12 g||Knorr Tomato Base Dry Cook-In Sauce|
|400 g||tinned tomatoes|
|1||knorr vegetable stock pot — dissolved in 400ml hot water|
|Atlantic sea salt — to season|
|1 ml||Robertson's black pepper — or to taste|
|10||cherry tomatoes — halved|
|180 g||hake fillets — boned and skin removed|
Preheat the oven to 180C.
In a pan, heat the olive oil over a medium heat. Add the onion, garlic, Robertson’s Thyme and Robertson’s Sweet Basil. Sauté until soft.
Add the cooked onion mix to the lemon juice & zest, red pepper, cauliflower, Knorr Tomato Base Dry Cook-In Sauce, tin tomatoes and Knorr vegetable stock, with a pinch of Robertson’s Atlantic Sea Salt & Robertson’s Black Pepper. Put this into a deep oven tray and bake in the oven for 30 minutes so the vegetables are cooked and the sauce has reduced.
Take the tray out of the oven. Top with the cherry tomatoes, hake which has been seasoned with salt & pepper.
Return to the oven for a further 10-15 minutes, until the fish has cooked through.
Serve hot, topped with fresh basil leaves.
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